This course deals with the sensory techniques used in evaluating the flavour, colour and texture of foods and the evaluation of consumer acceptance. Methods for measuring sensory qualities, underlying physiological principles, statistical methods for analysing result and how a full-service sensory evaluation programme operates in a processed food company are also treated.
Course Code:
AGP 316
No. of Credits:
3
Level:
Level 300
Course Semester:
Second Semester
Select Programme(s):
Agro-Processing